These big, soft molasses cookies date back to the early 1800s in Marblehead, Massachusetts. Named after Revolutionary War veteran Joseph “Joe” Brown, they were a sailor’s favorite — sturdy enough for travel and warmly spiced for comfort on long voyages.
Ingredients
Directions
In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in molasses and water until combined.
Gradually mix in the dry ingredients until dough forms.
Wrap dough in plastic and chill at least 2 hours (overnight for best flavor).
Preheat oven to 375°F (190°C).
Roll dough on a lightly floured surface to about ¼-inch thick. Cut into 3-inch rounds.
Place on greased or parchment-lined baking sheets and bake 10–12 minutes until set but still soft in the center.
Cool on wire racks and store in an airtight container.
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